Bactoferm™ T-SPX

The Bactoferm range contains starter cultures for traditionally and fast fermented meat products. T-SPX is a mixed meat culture for production of fermented meat products. (i.e. Italian Salami, French Saucisson) at temperatures between 18-24 degrees celsius. The culture gives a mild acidification and ensures a good flavor and color development.

Storage:

Always store your cultures below 1?F for a shelf life of 18 months. If stored above 41?F the shelf life is 6 weeks.

Sold by the pack.

Use is 25g pack per 100kg added to the mixture with other dry ingredients early in the process (i.e. during grinding, cutting or blending).